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Veal Olives

Veal olives are veal strips rolled with bacon, breadcrumbs, and seasonings, fried and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Olives

Ingredients

Directions

Prepare the veal

  1. Cut two thin steaks from a fillet of veal.

  2. Beat the steaks.

  3. Rub the steaks with the yolk of an egg.

  4. Cut the steaks into strips 4 to 5 inches long.

  5. Lay a thin piece of bacon over each strip.

  6. Sprinkle each strip with bread crumbs, lemon peel, parsley, cayenne pepper, and salt.

  7. Roll each strip separately.

  8. Secure each roll with a wooden skewer.

  9. Dip the rolls in beaten egg.

  10. Coat the rolls with bread crumbs and parsley.

Fry and make the gravy

  1. Heat clarified beef dripping in a frying pan until boiling.

  2. Add the veal olives and fry until light brown.

  3. In a separate pot, combine gravy, lemon pickle, walnut catsup, browning sauce, cayenne pepper, and salt.

  4. Thicken the gravy with flour and butter.

Serve

  1. Place the veal olives on a hot dish.

  2. Strain the hot gravy over the veal olives.

  3. Garnish with lemon pickle, forcemeat balls, and pickled mushrooms.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + walnuttop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal steaks
Thin cut of meat that is rolled around the filling and cooks into a tender wrap.
Egg yolk
Binds the seasoning and coating so the crumbs stick to the veal.
Bread crumbs
Form a crisp, browned outer coating when fried in dripping.
Bacon
Adds fat and savory flavor that bastes the veal as it cooks.
Flour
Thickens the gravy so it coats the veal olives.
Beef dripping
Fat for frying that browns the coated rolls evenly.

The step that matters

Frying the rolls until light brown. The coating must be fried in hot dripping long enough to brown and set, but not so long that the thin veal dries out. Keeping the fat at a steady heat helps the crumbs crisp without overcooking the meat inside.

Swap the walnut

How well each one fits the dish's main ingredients (veal, egg, bread, lemon, parsley, pepper, beef):

  1. Walnutthe original
  2. Chickpeafits about as well
  3. Peasfits about as well
  4. Beansfits about as well

Fit is the average pairing score against veal, egg, bread, lemon, parsley, pepper, beef. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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